My friend, Jimmy, was just telling me that he keeps a big tub handy so that when he travels to Gatlinburg, Tennessee (he's from Georgia), he can get a caramel corn refill for just $5.00. Oh, Jimmy. Did you not know that for $5.00, you could probably make three big buckets of the best caramel corn known to man? Yep. I wouldn't lie to you. I've been making this caramel corn for so long that the recipe is written on a recipe card I was given at my wedding. I love looking at that old, stained card ... continue reading...
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Salted Caramel Short Bread Bites
Just a warning: don't try these if you don't like things that are gooey, creamy, buttery, flaky and just the tiniest bit salty. So ... who's still reading? No one? Yeah, I figured you'd all drop out at that. Guess I'll just talk to myself :) I've been seeing variations of this recipe all over the internet, so I figured I'd combine a few of my own recipes and make yet another version. See this box? It contains the very first kitchen tool (implement? gadget?) I ever received. I don't remember ... continue reading...
Going once, going twice …
This might be the most shameless thing I've ever done. Maybe. Either way, it's pretty shameless. In an effort to raise support for my upcoming missions trip to Haiti, I've decided to auction off a batch a few batches of cinnamon rolls. If you'd like me to drive a still-warm pan of these to your house--or send them via overnight delivery (continental US only ... sorry :( )--just post your bid in a comment below (or on the Facebook link). Warning: these are pretty rich and cinnamony. And buttery. ... continue reading...
Choices
In my defense, I have to say that I really never stood a chance. I was five, and my mother called me into the living room, where Grandma was waiting in a recliner. "Hello, Shanny," she said. I screamed and and covered my eyes with my hands. For my grandmother had taken four or five of those chocolate, star-bursty medallions and situated them over her teeth ... so that it looked, from where I stood, as if her mouth were nothing but a yawning cavern of brownness. My scream elicited an eruption ... continue reading...
How to Can Tomatoes
I've decided to become a full-blooded Italian. Anyone know how I could go about this? I've been reading everything-Mediterranean these days, and in one of the books I picked up at my last trip to Half-Price Books, I saw a family of Italians canning truckloads of tomatoes in their big Italian kitchen. I wanted to dive into that book and join the happy, messy, chaotic fun. I had to settle instead for buying a truckload of my own tomatoes (since mine are doing absolutely nothing out in the ... continue reading...
Gyoza Sauce
Finally! I've been grieving the Gyoza sauce we used to get with our Chinese food from the Safeway counter. Do you know the sauce I'm talking about? I think I'm the only one who ever called it by its proper name. Gyoza sauce. That was always met by a blank stare from the food scooper behind the counter. "What?" they'd ask after an uncomfortable silence. "Potsticker Sauce," I'd say. I always wanted to add, "It's right there ... on the package. Read it." Of course, "Potsticker Sauce" was also ... continue reading...